Oh For Food's Sake Amy Wilkinson, Lucy Wager

In this inspiring episode of "Oh For Food’s Sake," we dive deep into Laoise Casey’s fascinating journey from being an HR manager to becoming the head of food at Plate Up. Laoise shares her personal story of transformation, describing how a personal crisis involving her father's illness prompted her to reevaluate her career path and embrace her passion for cooking. From audaciously pitching her recipes to the Evening Standard to working alongside renowned chefs in high-pressure kitchens, Laoise's dedication and resilience shine through. We also discuss the broader implications of recognising transferable skills and offer valuable advice for anyone looking to make a significant career change. This episode is packed with practical tips, heartfelt anecdotes, and the overarching message of following one's passion and making high-end cuisine accessible to all.

In this episode of Oh For Food’s Sake, we delve into the crucial topic of giving honest feedback in a professional setting, specifically tailored for professionals in the food industry. We examine the unique challenges of delivering feedback in this industry, the vital role of directness combined with empathy, and practical models to enhance this skill. Drawing from the insights of Kim Scott's book, 'Radical Candor', we provide valuable strategies for fostering a culture of open, constructive feedback. We also share tips on effective communication and the importance of acknowledging team achievements.

In this episode, we are joined by Debbie Wallen as we delve into the complexities of ultra-processed foods and their impact on health. The discussion opens with Debbie's journey towards a cleaner diet and provides a deep dive into the challenges and necessities of reducing ultra-processed food consumption. We debate the food industry's role and the importance of government intervention and share strategic insights on the role of product development in consciously reducing the use of ultra-processed foods.

In this episode, we explore the essential but often overlooked role of project management in food industry product development. We highlight the unexpected shift many product developers face when they realise their job involves significant project management responsibilities. The discussion includes strategies for enhancing efficiency, managing responsibilities, and utilising project management tools to support the product development process.

In our 150th episode, we’re diving deep into the revolutionary field of food safety technologies with Mario Hupfeld, CEO and co-founder of Nemis Technologies. Learn about the latest advancements in detecting harmful bacteria like listeria and salmonella directly in food production environments, the importance of environmental monitoring, and how new tech is transforming the industry's approach to hygiene and safety.

This episode discusses the challenges and strategies around risk aversion in new product development (NPD) in the food industry. We address how understanding and addressing risks can make innovation less daunting and more successful. The discussion reveals insights into businesses' internal and external pressures and how to navigate them creatively and effectively.